10-12 minutes. For weights below 3 taels, 10 minutes; for 3-4 taels, 12-15 minutes; for 4-5 taels, 15-17 minutes; for 5-6 taels, 17-19 minutes; and for weights above 6 taels, more than 20 minutes.

When steaming crabs, turn the belly over to steam. This can avoid the loss of crab roe and crab paste to a large extent, and turning the crab over will heat it more evenly and taste better. The meat is fresher and sweeter. When steaming, do not untie the rope tied to the crab. After untying, the crab will crawl and struggle, causing the crab roe and crab paste to fall apart, and the meat quality will be poor. Note:

When choosing swimming crabs, remember the following points: green shell, white belly, yellow hair, golden claws, and they must be energetic so that they are fresh. Never buy dead crabs. , not to mention that the meat quality is not good, it is easy to have diarrhea after eating it.

In order to prevent the crab from struggling too much when steaming, we need to clean it in advance and put it in a state of suspended animation. We only need to poke the swimming crab's mouth with a sharp knife.

Use a brush to carefully clean the impurities in the joints, abdomen and crevices of the crab, so that there will be no fishy smell when eating. After thorough cleaning, tie the crab again. This step is mainly This is to prevent the crab claws from falling off during steaming.